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Add cornmeal, salt, and cheese to a large bowl. Stir to combine, and set aside.
In a small saucepan, heat milk over medium heat until steam rises. And butter and stir until it is melted. Remove from heat.
Pour milk mixture into cornmeal mixture. Stir until a thick batter is formed.
Fold in corn, scallions, cilantro, and jalapeno.
Let batter rest for 15 minutes. It will form a soft dough.
Gently form dough into 3 to 4-inch balls, and flatten them into discs with your hands. Cover and refrigerate for a few hours.
Heat oil in a large skillet. Working in batches, cook the arepas for 5 minutes on one side over medium heat. Once golden brown, flip and cook for another 2 to 3 minutes.
Remove from skillet to a paper towel lined plate to drain. Serve warm with butter or sour cream on top.
You can also slice them in half and fill them with a variety of ingredients like shredded meat, black beans, and guacamole.